Global Cold Chain Alliance: COVID-19 Rapid Response Guide: Updated May 11, 2020

Global Cold Chain Alliance:
COVID-19 Rapid Response Guide

Version 10.0
Updated May 11, 2020
Document Updates
The following list provides an update of what has been added or edited to this version of
the document recently.
Updates to Version 10 (posted May 11, 2020)
Added
What is the United States doing to reopen?
What kind of tests are there and who should get tested?
What protocols are recommended for contact tracing to identify exposed
employees?
What should we consider when bringing staff back to work in our buildings?
Edited
Supplies – PPE, Masks and Gowns
Updates to Version 9 (posted April 27, 2020)

Edited
I live and work in the United States, what is my state doing in response to COVID-
19? replaced with What is my country or state doing in response to COVID-19?
Where can we get masks and PPE?
How can we manage and sustainably use personal protective equipment (PPE)?
Is COVID-19 a reportable illness under OSHA regulations?
Supplies – Masks and Gowns
GCCA COVID-19 Rapid Response Guide 2

Go to Table of Contents
Acknowledgements
This document was prepared by the staff of the Global Cold Chain Alliance.
The Global Cold Chain Alliance would also like to recognize the contributions of the
World Food Logistics Organization’s Scientific Advisory Council.
The information promulgated by the Global Cold Chain Alliance is not intended to be a comprehensive resource with respect
to the refrigerated warehousing industry. While the material has been compiled with care, GCCA and the authors of the
manual have not validated all of the information contained herein and do not assume any responsibility for its use, accuracy,
or applicability. All users of the information unconditionally agree: (1) not to hold GCCA, or the authors responsible in any
manner or to any extent for the user’s action(s) or the consequences of such action(s) relating to the use of the information
provided and (2) to indemnify GCCA, and the authors for all expenses, fees, costs, damages, awards, or other amounts
incurred related to or arising from the user’s use of the information. As used above, GCCA shall mean the core partners of
GCCA, and each organization’s directors, officers, employees, volunteers, members, and agents.
Copyright © 2020 by the Global Cold Chain Alliance.

All rights reserved.
No portion of this work may be reproduced or transmitted in any form by any means, electronic or
mechanical, including photocopying and recording, or by any information storage or retrieval system
without written permission from the copyright holder.

Document Purpose
This document is to serve as a "Rapid Response Guide" for GCCA members impacted by
the COVID-19 pandemic. The contents of this document are a collection of information
shared by reputable government agencies and scientific institutions, compiled by
GCCA. While this document will be updated often, local, state, provincial and
federal mandates should always take precedence over the contents of this document. For
the safety and wellbeing of employees and customers, we encourage our members to
maintain open lines of communication with public health agencies in your area.
This guide attempts to answer common questions that may arise while responding to
the crisis and is separated into the following sections:
1. Background
2. Responding
3. Resources
Selecting an item in the Table of Contents will redirect you to that section of the guide.
This document has been formatted in manner that will allow you to copy or send
individual pages to your team. Feel free to disseminate the information in whichever
manner you deem appropriate.
GCCA welcomes you to participate in conversations and ask any questions in our
Community Forum at http://community.gcca.org/home.

About the Global Cold Chain Alliance
Comprised of its Core Partners, including the International Association of Refrigerated
Warehouses (IARW), the World Food Logistics Organization (WFLO), the International
Refrigerated Transportation Association (IRTA), and the Controlled Environment
Building Association (CEBA), the Global Cold Chain Alliance (GCCA) represents all
major industries engaged in temperature-controlled logistics. GCCA unites partners to
facilitate communication, networking, and education for the perishable food industry.
For more information about GCCA, visit www.gcca.org.
Vision
The Global Cold Chain Alliance will be the recognized authority in forging a
universally strong cold chain where every product retains quality and safety
through each link.
Mission
The Global Cold Chain Alliance unites partners to be innovative leaders in the
temperature-controlled products industry.
More information on GCCA and all its Core Partners can be found at www.gcca.org.
About the GCCA Scientific Advisory Council

From legal issues to food storage questions, GCCA and its team of experts on the WFLO
Scientific Advisory Council can help you with your cold chain questions through the
GCCA Inquiry Service
The WFLO Scientific Advisory Council is an eminent group of food scientists, logistics,
and packaging experts from around the world. The council provides cutting-edge
research and advice to members of the Global Cold Chain Alliance and its Core Partners.
Want to ask the Scientific Advisory Council a question? Submit an inquiry today. The
inquiry service is a member-only service.

Table of Contents
Select content item to be directed to that location in the document
Table of Contents ...................................................................................................................... 6
Background ......................................................................................................................... 8
Responding .......................................................................................................................... 9
How do we ensure the safety of the food and our employees? ................................................. 9
United States ............................................................................................................................................... 9
Canada....................................................................................................................................................... 10
What are cold storage operators, carriers, and construction companies doing to help mitigate
risk of spreading COVID-19? ................................................................................................... 11
Can employers take temperatures or screen employees as they come into work?.................. 15
During shelter-in-place orders, is our industry considered essential critical infrastructure?
How can we prove it? ............................................................................................................... 17
United States ............................................................................................................................................. 17
Canada....................................................................................................................................................... 18
Mexico ........................................................................................................................................................ 18
What is my country or state doing in response to COVID-19? ................................................ 19
What is the United States doing to reopen? ............................................................................ 19
Are there test kits available to my employees? ....................................................................... 20
What kind of tests are there and who should get tested? ....................................................... 20
How long can the virus survive in cold environments? ........................................................... 21
How do we keep our employees healthy given they may be working additional hours? ....... 22
How can we help reduce employee’s fear of coming to work? ............................................... 23
Where can we source hand sanitizer for our facility? ............................................................. 24
How can we achieve physical (social) distancing in our facilities? ........................................ 25
Should we have our employees wear masks? ......................................................................... 26
Where can we get masks and PPE? ........................................................................................ 27
How can we manage and sustainably use personal protective equipment (PPE)? ................ 28
How do we prevent glasses from fogging up while wearing masks? ...................................... 29
Who should we contact if one of my employees is suspected of having COVID-19? ............. 30
What protocols are recommended for the food industry when an employee/customer tests
positive for COVID- 19? ........................................................................................................... 31
What protocols are recommended for contact tracing to identify exposed employees? ........ 32

What should we share with the press when we have a positive COVID-19 test in our facility?
................................................................................................................................................. 33
A worker in my facility (food processing facility/farm) has tested positive for COVID-19.
What steps do I need to take to ensure that the foods I produce are safe? ............................ 34
If a worker in my facility (food processing facility/farm) has tested positive for COVID-19,
should I close the facility? If so, for how long? ....................................................................... 35
Is COVID-19 a reportable illness under OSHA regulations? .................................................. 36
Has OSHA enforcement changed during COVID-19? ............................................................ 37
Should an employee who has potentially been exposed be allowed to continue to work? .... 38
What should we consider when bringing staff back to work in our buildings?...................... 38
What do we do if our workers TWIC credentials are expiring?.............................................. 39
My company is responsible for transportation. How are spot market rates changing during
this time? ................................................................................................................................ 39
Can transportation companies claim act of God or act of government authority for a cargo
claim defense during this time? .............................................................................................. 39
What is Force Majeure and can we claim it? .......................................................................... 40
Resources........................................................................................................................... 41
Labor and Workforce Solutions ............................................................................................... 41
Staffing Agencies and Contact Information ........................................................................................... 41
Job Descriptions........................................................................................................................................42
Employment Law......................................................................................................................................42
Supplies ................................................................................................................................... 43
PPE, Masks and Gowns ............................................................................................................................ 43
Thermometers ...........................................................................................................................................44
Cleaning Supplies and Vendors ............................................................................................................... 45
Communication Templates..................................................................................................... 46
Communicate to Your Customers or Suppliers ......................................................................................46
Communicate Business Changes to Your Staff ....................................................................................... 47
Communicate a Health Reminder to Your Staff ................................................................................... 48
Printable and Sharable Resources .......................................................................................... 49

Background
During these unprecedented times, there is no shortage of information available to the
general public regarding novel coronavirus (COVID-19). Not all information found
online is reputable, therefore the Global Cold Chain Alliance recommends that you refer
to information published by the World Health Organization (WHO) and the U.S.
Centers for Disease Control and Prevention (CDC) for best practices regarding spread,
symptoms and prevention. While these sources will provide guidance for the general
public, the remainder of this guide will provide guidance for the temperature-controlled
supply chain.

Responding
How do we ensure the safety of the food and our employees?
United States
The U.S. Food & Drug Administration (FDA) released its first set of guidelines on
March 17, 2020 outlining specific recommendations for Food Safety and the
Coronavirus Disease 2019 (COVID-19) and continues to issue regular updates to the
content.
The full set of questions, answers and resources can be found here: Food Safety and the
Coronavirus Disease 2019 (COVID-19).
On March 20, 2020 the United States Department of Agriculture (USDA)
released updated guidance on COVID-19 Health USDA Employee Questionnaires. Here
is an excerpt from the full statement:
COVID-19 remains a fluid situation, and thus, USDA will continue to monitor and
implement Federal government and applicable public health authorities’ guidance and
may revise the following accordingly.
During this pandemic, industry employees may orally ask USDA employees questions
concerning COVID-19 prior to allowing entrance into the facility. USDA permits
industry to orally ask the following:
1. If the USDA employee is experiencing symptoms of COVID-19, including
shortness of breath, body aches, coughing, and fever of over 100.4.
2. If someone living in the USDA employee’s household or someone the USDA
employee is caring for has been diagnosed with COVID-19 or had any recent
contact with a confirmed case ofCOVID-19.
3. In the last 14 days, if the USDA employee, someone living in the USDA
employee’s household, or someone with whom the USDA employee has been in
close or frequent contact with, or someone the USDA employee is caring for,
returned from, or made a travel connection through a CDC Level 3 or Level 2
country or State Department Level 3 or Level 4 country, for example, China,
Korea, Japan, the European Union, Iran.
4. Industry may also measure a USDA employee’s temperature via a digital forehead
thermometer before permitting entry into the facility.
USDA employees will only respond to questions orally and will not sign any
attestations or submit any written questionnaires.

The industry has the authority to determine whether to permit or deny entry
into its facility should a USDA employee answer in the affirmative to any of the above
questions. The industry may retain a record of USDA employees that are both permitted
or denied entrance. However, the industry may not retain any confidential or
medical information associated with any USDA employee’s response.
We thank you for your continued commitment to protecting the health and safety of all
our employees during this difficult time.
Source: Letter to FSIS-Regulated Establishment Facility Management from USDA
FSIS Office of Field Operations, updated 3/20/2020
On March 26, 2020 the U.S. Environmental Protection Agency (EPA) released a
memorandum on guidance for COVID-19 Implications for EPA’s Enforcement and
Compliance Assurance Program. The agency is taking important considerations into
account as we all continue our work to protect human health and the environment.
Accordingly, the EPA has announced temporary policies regarding EPA enforcement of
environmental legal obligations during this time. Here is the full memorandum with
additional details.
Canada
The Canadian Food Inspection Agency (CFIA) is working diligently to address the
challenges and concerns raised by industry and consumers regarding COVID-19. The
agency will adjust activities to take into account the evolving situation. The CFIA will
continue to collaborate and communicate regularly with regulated parties, federal,
provincial and territorial colleagues and stakeholders while posting updates on it’s
website.
Effective March 23, 2020, CFIA is prioritizing some services while temporarily
suspending non-essential activities. An official statement can be found online.
Additionally, the agency continues to offer guidance on current measures regarding
entry of inspectors into facilities with the most recent update being issued on March 24,
2020.

What are cold storage operators, carriers, and construction
companies doing to help mitigate risk of spreading COVID-19?
Please note that these are community source practices and not official
recommendations to mitigate the risk of spreading COVID-19.
• Disinfect equipment and frequently touched surfaces before shifts
begin and after shifts are complete. “High touch” surfaces include Material
Handling Equipment (MHE)/forklifts, tables, doorknobs, light switches,
countertops, handles, desks, phones, keyboards, toilets, faucets, control panels,
computer screens and monitors. See this list of EPA-approved disinfectants.
• Disinfect PPE with EPA-approved disinfectant spray. Freezer gear
including freezer jackets, gloves, and hats can be sprayed with disinfectant spray
before and after shifts are complete. See this list of EPA-approved disinfectants.
One practice is to use a 5% bleach solution sprayed on freezer gear and hang out
to air dry.
• Bleach solutions that facilities can make for sanitation.
o 1/2 teaspoon (2.45ml) of bleach to 1 gallon (3.8 liters) of water will make a
50ppm solution for hand dips.
o 1 Tablespoon (14.8 ml) of bleach to 1 gallon (3.8 liters) of water will make a
200ppm solution for sanitizing surfaces after washing them down.
Guidelines provided by the WFLO Scientific Advisory Council – for questions
submit an inquiry.
• Disinfecting utilizing ozone. To disinfect employee’s garments from bacteria
and virus, place clothing in a sealable container and fill with ozone. Sample SOP’s
can be found here: Container Ozone SOP – Employee, Container Ozone SOB –
Engineer, Ozone Procedures – SOP, and Zone Ozone Report. Please note this has
not been scientifically confirmed to kill the COVID-19 virus.
• Limit or prohibit visitors, including drivers, from entering the facility.
Rent external bathroom trailers to provide drivers with private bathroom
facilities. Ensure these are cleaned and disinfected as often as permanent
bathrooms in the facility.
• Limit driver contact with staff. If you do have drivers interacting with office
staff, ask drivers to use hand sanitizer before handing off paperwork or other
points of physical contact. Alternatively provide sinks for drivers to wash their
hands before they come into the shipping/receiving office.

• Going paperless with drivers. Drivers scan paperwork – one scanner if
you’re picking up a load and one scanner if you’re dropping off a load. Then, that
paperwork goes to the appropriate contact within the warehouse to print for the
physical Bill of Lading. Create a video to help drivers understand the new
process. A variety of solutions include DocuSign-style electronic replacements,
scanners, phone pictures, etc. GCCA’s partner Scopelitis noted that physical
transfer of bills of laden are not required but can be sent via email both
directions. (Because legal ramifications are mainly on the carrier, we
recommend consulting with legal counsel and Scopelitis can help if needed.)
• Supply lunches for all drivers. To help make drivers feel that they are a
valued and critical part of the team, allow each driver to enter the facility one at a
time and take a bagged lunch provided by a catering company. Do anything we
can to ensure drivers still want to come to our buildings.
• Give goodie bags to drivers. Fill a brown bag with snacks, fruit, and bottled
water along with a written thank you note to give to drivers. If possible, including
a small bottle of hand sanitizer for them as well.
• Create list of food establishments. Given current closures of restaurants,
create a list of all the local areas near your facility that are open for drive-thru to
give to truck drivers looking for food. Add places with open restrooms if possible,
as well.
• Provide individually wrapped boxed lunches as much as possible. This
reduces the need for employees to go off-campus, limiting potential opportunities
for exposure. It also provides an opportunity to support local food retailers who
may be suffering from reduced business.
• Request food trucks. Reach out to local food trucks and request that they
come to your facility given the constant stream of employees and drivers on-site.
Reduces employees from having to go off-campus while still supporting local
business.
• Keep senior management physically separate from each other for
business continuity purposes. Members have reported conducting daily
management briefings via video teleconferencing.
• Designate space for on-site childcare given school and daycare closures,
reducing the need for working parents to take a leave of absence (Note: This
suggestion came from our European members. We recommend consulting with
legal counsel regarding local, state and federal childcare laws.)

• Limit team member movement by asking management not to visit multiple
sites; instead to stay at one specific site or facility.
• Stagger shift start/end times to reduce communal traffic at entry points and
in locker rooms. In construction stage work shifts to reduce contact between
construction workers.
• Install portable sinks. Rent or purchase portable sinks to install on
construction sites for workers. Ask plumbers if they have extra utility sinks and
temporarily install them on the construction sites.
• Permit employees to carry a negative balance in their sick time. Show
your teams that you care and will work with them through this challenging time,
while also mitigating the risk of exposure to other employees.
• Perfect attendance raffle. At the end of the work week, have a drawing for a
gift or prize for those employees who worked all of their shifts.
• Increasing hourly pay based on perfect attendance for the week. Could
be listed as pandemic pay ($2 per hour bonus) and appear as a separate pay
bucket in payroll so it is not confused with regular earnings. Given if worker
completes their normally scheduled weekly shifts.
• Giving appreciation pay. Additional bonus amount given off cycle from
normal paychecks. Communicate this is not hazard pay or pandemic pay, but the
goal is for appreciating them as critical infrastructure.
• Shift supervisor bonus. Since some supervisors are working extra shifts or an
extra day of the week (Sat), give them an additional bonus for that extra day
worked above normal pay.
• Compensating at-home workers. For employees now working from home,
giving them an additional payment per month to offset costs due to increased
phone bill, faster internet speeds, purchasing home office supplies, etc.
• Communicating the company’s commitment to a safe workplace. Send
out regular and frequent communications via email to all employees that outline
specific actions the company is taking to ensure worker safety. These
communications may include information such as frequency of cleaning, social
distancing practices, policies for drivers, business updates, etc. to help workers
feel comfortable and confident in continuing to come to work.
• Embrace designation as “Essential/Critical Infrastructure”. Create t-
shirts with the slogan “I’m essential”, hang posters around the facility to create a
mentality around how important our roles are during the pandemic.

• Start a Facebook group for all workers. Allows a place for workers and
more importantly their families to connect during this time. It promotes
togetherness and, given the extra time at home with family, is a place to share
favorite online activities, education resources, and help resources. You can also
promote photo sharing of creative activities for the entire family.
• Targeted ads for hiring. Start to become more aggressive on recruiting to get
ahead of any potential labor shortages by using targeted Facebook and Instagram
ads.
• Establish a relationship and plan with a local cleaning company.
Connect with a local cleaning company that could come in and do a “deep clean”
when there is a case in your facility. Proactively establishing this relationship
with a provider will allow for a quick response when an incident occurs. This deep
clean by a professional company has helped to increase confidence of workers
retuning to the facility after a positive case.
• Begin taking temperatures. Begin conducting temperature checks following a
set SOP and providing the appropriate PPE. It is recommended that examiners be
trained on how to safely gather and record the information. We recommend, if it
is one of your own staff, having an HR manager or safety person doing that
screening. Remember that taking employees’ temperatures does not guarantee
that no employee has COVID-19, as some may be asymptomatic. Thus,
companies should remind employees to be vigilant at all times, and follow CDC
guidance, i.e. social distancing and hand washing. One key benefit of taking
temperatures is the perception of protection and putting employees’ minds at
rest.
• Bring in professionals to take temperatures. Reach out in your area to
local nursing programs, clinics, hospitals, schools, and unions in your area to
potentially bring students, school nurses, CNAs or dental assistant on site who
have medical background to assist in taking temperatures. While dental
assistants may not be nurses, they are used to wearing medical PPE and taking
precautions to sterilize equipment and mitigate contagions and may be more
readily available than full time RNs.
• Limit to essential visitors only. Only business essential visitors are allowed,
and all visitors are asked to submit and sign a health questionnaire.
• Supply masks for re-pack lines. Given physical distancing is not possible in
this setting, put masks in place for employees working in close areas together.
• Using fleece gaiters or buffs. As more jurisdictions potentially require or
request facial coverings when in public and given the challenges finding masks,
supply employees with fleece gaiters or buffs.

• Utilizing a phone application for employees clocking in with HRIS
system. To avoid traffic at biometric or touch screens for logging in, utilizing a
phone application connected to you HRIS system. Some of the systems have a
geofence feature so employees must be within a certain distance of the receiver
before logging in.
• Wipe down and place hand sanitizer near keypads. Routinely wipe down
high-touch surfaces around any biometric scanners, keypads, or touchscreens.
Also place hand sanitizer near these locations and post signs encouraging
employees to use after touching the device.
•
Additional measures to be added as members share how they are responding. Visit the
http://community.gcca.org/home to participate in the conversation.
Source: GCCA member forum updated 4/10/2020
Can employers take temperatures or screen employees as they

come into work?
The Food & Beverage Issue Alliance has issued guidance on Screen Food Industry
Employees for COVID-19 Symptoms or Exposure. The guidance suggests factors that
companies should consider when deciding whether or not employee screening is
appropriate and practical, and if it is, how best it can be implemented. Suggestions
include:
• Determining the Appropriateness of Employee Screening
• Encouraging Employee Self-Monitoring for Symptoms and Exposures
• Conducting On-Premises Verbal Employee Screening
• Conducting On-Premises Employee Temperature Screening
• Confidentiality Issues and Informing Others of Infection in the Workplace
• Screening Visitors
• Protecting the Evaluator/Screener and Other Staff
• Procedural Considerations of Screening Staff or Visitors
• Additional important resources
The full guidance can be found in the original document here.

Source: Food Industry Coalition, Feeding US updated March 30, 2020
The general answer is it is probably okay. There is some risk (ADA, EEOC, privacy) but
we think there is less risk that the action will be challenged because of the “pandemic”
declaration. That said, the general recommendation is to have employees/visitors do an
initial questionnaire assessing travel, general health and contact. Then, only individuals
that can complete the questionnaire satisfactorily will have their temp checked, as
others may be sent home based on their inability to answer the questionnaire
satisfactorily. Remember that taking employees’ temperatures does not guarantee that
no employee has COVID-19, as some may be asymptomatic. Thus, companies should
remind employees to be vigilant at all times, and follow CDC guidance, i.e. social
distancing and hand washing. Jackson Lewis has experience preparing these
guidelines/questionnaires for specific clients. If anyone wants assistance creating a
questionnaire or guidelines for this scenario, please contact GCCA's employment law
expert team at Jackson Lewis.
Source: Jackson Lewis updated 3/18/2020
The U.S. Equal Employment Opportunity Commission (EEOC) guidelines that allows
employers to measure body temperatures in the United States can be found here. Even
though the EEOC released this guidance, it is still a medical examination. It is
recommended that examiners be trained on how to safely gather and record the
information. We recommend having an HR manager or safety person doing that
screening and having them go through additional training.
Source: EEOC – What You Should Know About the ADA, the Rehabilitation Act, and
COVID-19 updated 3/20/2020

During shelter-in-place orders, is our industry considered
essential critical infrastructure? How can we prove it?
United States
On March 19, 2020 in a Memorandum on Identification of essential Critical
Infrastructure Workers During COVID-19 Response the U.S. Department of Homeland
Security laid out a list of “Essential Critical Infrastructure Workers” to help state and
local officials as they work to protect their communities, while ensuring continuity of
functions critical to public health and safety, as well as economic and national security.
The list was revised in a memo issued by the Department on March 28, 2020. Full
guidance can be found at https://www.cisa.gov/identifying-critical-infrastructure-
during-covid-19.
At present, workers in the following cold chain-related industries are deemed “critical
infrastructure”:
• Employees and firms supporting the distribution of food, feed, and beverage and
ingredients used in these products, including warehouse workers, vendor-
managed inventory controllers and blockchain managers.
• Employees supporting or enabling transportation functions, including truck
drivers, bus drivers, dispatchers, maintenance and repair technicians, warehouse
workers, truck stop and rest area workers, Department of Motor Vehicle (DMV)
employees, towing/recovery services, roadside assistance workers, intermodal
transportation personnel, and workers who maintain and inspect infrastructure
(including those that require cross-jurisdiction travel).
• Workers supporting the distribution of food, pharmaceuticals (including
materials used in radioactive drugs) and other medical materials, fuels, chemicals
needed for water or water treatment and energy Maintenance and operation of
essential highway infrastructure, including roads, bridges, and tunnels (e.g., j
traffic operations centers and moveable bridge operators).
• Employees of firms providing services, supplies, and equipment that enable
warehouse and operations, including cooling, storing, packaging, and distributing
products for wholesale or retail sale or use. Includes cold- and frozen-chain
logistics for food and critical biologic products.
• Warehouse operators, including vendors and support personnel critical for
business continuity (including HVAC & electrical engineers; security personnel;
and janitorial staff) and customer service for essential functions.

• Workers supporting essential maintenance, manufacturing, design, operation,
inspection, security, and construction for essential products, services, and supply
chain and COVID 19 relief efforts.
GCCA has also transformed the DHS list into an “employee ID badge” that our member
companies can modify with their logo and facility information. The editable Word and
PDF version can be folded into half sheets and copies can be provided to all employees
can be found on GCCA’s online portal.
We recommend also proactively sending a copy to local law enforcement.
While this isn’t an “official” badge by any means, we feel that proactively sharing with
local police will reduce any confusion should an employee be questioned as to why they
are violating the Governor’s order.
Source: CISA – Identifying Critical Infrastructure during COVID-19 updated
3/30/2020, GCCA generated resource updated 3/30/2020
Canada
Regarding Canada, as of March 30, the federal government has not issued essential
services guidance, though more Canadian provinces have issued guidance in recent
days. The list of provinces that have released guidance include: Quebec, Ontario, British
Columbia, Prince Edward Island, New Brunswick, Newfoundland and Labrador, Alberta
and Saskatchewan.
Mexico
Mexico issued a new health emergency declaration (click here). The summary
presentation includes additional guidance regarding essential infrastructure/operations,
with a larger list of essential sectors as compared to the March 24 decree.

What is my country or state doing in response to COVID-19?
Local, county, and state government bodies have taken various actions in response to
the pandemic. We recommend connecting with local offices and officials to ask you
specific questions.
The U.S. Chamber of Commerce has created a Global Dashboard on COVID-19
Government Policies in order to help people stay informed of the ever-changing
regulatory landscape in response to this pandemic. The dashboard can be found on their
website.
Additionally, several websites are tracking US policy actions including:
1. GovPredict – use an interactive map to see how county/city ordinances,
state bills, and governor’s executive orders are responding to COVID-19
and how it may affect you and your organization. Updated daily.
2. MultiState COVID-19 Policy Tracker – view our dashboard, maps, and
other resources containing all of MultiState's resources on the state and
local government response to COVID-19/coronavirus.
3. National Governors Association – view what steps states and the federal
government has taken to address coronavirus.
What is the United States doing to reopen?

States and countries have shifted the focus of their COVID-19 response from managing
the public health crisis to the economic recovery phase. Various authorities have started
allowing certain businesses to open, and most have announced plans for a phased
reopening of the economy.
There are several different dashboards that have started to track this information.
MultiState has developed a guide with an easy-to-understand “openness score” that
allows comparisons across states to one another. States are evaluated based on 11
factors, and the data behind this guide is updated daily. Their dashboard can be found
here. The U.S. Chamber of Commerce has also created a State-by-State Business
Reopening Guidance outlining guidelines, timeline and other reopening information for
employers. The interactive map can be found here.
Source: Multistate - COVID-19 State Reopening Guide, U.S. Chamber of Commerce -
State-by-State Business Reopening Guidance updated 5/11/2020.

Are there test kits available to my employees?
At this point in time we do not know the availability of test kits across the United States.
GCCA has partnered with other food associations to advocate the need for food warehouse
facilities to have must have continued access to coronavirus test kits to ensure a healthy
and adequate workforce. GCCA will continue to provide any updates as they
become available about the accessibility of testing kits.
While widespread availability is still difficult to know in the United States, a coalition of
associations and organizations within the consumer-packaged goods and retail industry
has written a letter to state, county and city health officials requesting being prioritized
for testing. The letter states the CPG and retail industry support continued priority
testing to healthcare providers and first responders, but as testing capabilities expand,
the industry respectfully requests authorities to prioritize CPG manufacturing and retail
employees in the United States. The full support letter can be found here and used to
send to local officials. Additionally, a letter to federal officials was sent 15 April 2020
and can be found here.
Source: GCCA updated 4/14/2020
What kind of tests are there and who should get tested?
As the virus, SARS-CoV-2, which is causing the COVID-19 pandemic, continues to
spread, there is increased need for the food and beverage industry to implement
employee COVID-19 testing protocols. It should be recognized that testing provides a
snapshot of COVID-19 incidence at a single point in time and should not be used as a
“silver-bullet” solution for COVID19 control and monitoring in food companies.
The Food and Beverage Issue Alliance released a factsheet on May 4, 2020 on COVID-19
Test Methods for the food and beverage industry. The document outlines the types of
test available along with guidelines for determining when and who to test. The full
document can be found here.
Source: Food Industry Coalition, Feeding US updated May 6, 2020

How long can the virus survive in cold environments?
Researchers from the National Institutes of Health, Centers for Disease Control and
Prevention, UCLA and Princeton University examined how long COVID-19 survives in
the air as well as on copper, cardboard, plastic and stainless steel and then compared it
with SARS, the coronavirus that emerged in late 2002 and killed nearly 800 people.
They found that COVID-19 was detectable in aerosols for up to three hours, up to four
hours on copper and up to 24 hours on cardboard. The new coronavirus can also last up
to three days on plastic and stainless steel, the scientists concluded, adding the amount
of the virus left on those surfaces decreases over time. Aerosols are solid or liquid
particles that hang in the air, including fog, dust and gas commonly used in medical
procedures like ventilation and nebulizers.
This study was done in ambient temperature conditions.
Studies on the survivability of COVID-19 at lower temperatures have not yet been
completed. Similar types of viruses can survive longer at lower temperatures, and years
in the frozen state. GCCA will continue to update this section as more research
emerges.
Source: CNBC - Coronavirus lives for hours in air particles and days on surfaces, new
US study shows, U.S. Department of Health & Human Services – New coronavirus
stable for hours on surfaces updated 3/18/2020

How do we keep our employees healthy given they may be working
additional hours?
During a pandemic like COVID-19, these actions are especially crucial for maintaining
you physical and mental well-being. Most health advice can be boiled down to simple
behaviors, like eating a balanced diet, exercising and getting good sleep.
1. Nutrition – Meals should consist of starches, protein and produce.
GCCA’s online course “Working in Cold Storage: Enhancing Comfort and
Productivity” recommends that teammates working in temperature-
controlled environments consume between 2,400 and 4,000 calories per
day, and avoid caffeine which can cause dehydration.
2. Fitness – While you may not be able to go to the gym, it’s okay to walk,
run, or bike outside as long as you keep a safe distance. Physical activity
doesn’t have to mean going to the gym and plenty of research shows that
everyday activities like walking, gardening and cleaning lower your risk of
premature death and improve your overall health—so any amount of
movement you can squeeze in counts.
3. Stress and Sleep – Managing stress and anxiety is crucial for getting
enough sleep—and getting enough sleep is crucial for just about every
other aspect of your health.
4. Cleaning - While the U.S. Centers for Disease Control and Prevention has
said surface contamination doesn’t seem to be the primary way the virus
spreads (instead, it’s through respiratory droplets expelled by a sick
person), it can’t hurt to wipe down high-touch objects like door knobs,
railings and faucets, in addition to regular household upkeep.
5. Healthcare – Postpone non-essential medical appointments, such as
annual physicals and dental cleanings, and using telemedicine for pre-
scheduled appointments that need to happen now. If you have a pressing
medical need, you can and should still seek care.
Source: Time - How to Stay Physically and Mentally Healthy While COVID-19 Has
You Stuck at Home, GCCA WFLO Institute Online Learning, updated 3/19/2020

How can we help reduce employee’s fear of coming to work?
The outbreak of Coronavirus may be stressful for people. Fear and anxiety about a
disease can be overwhelming and cause strong emotions in adults and children. Coping
with stress will make you, the people you care about, and your community stronger.
Many of GCCA’s European members, who experienced this outbreak several weeks
earlier than the Americas, have shared that they saw a significant correlation between
proactive communication with employees and lower absenteeism among their
workforce. The value of proactive and transparent communication cannot be
underestimated. See the resources section of this guide for an editable Employee FAQ
document.
Additionally, support your employees by encouraging them to:
• Share the facts about COVID-19 and understand the actual risk to them and the
people they care about. When you share accurate information about COVID-19
you can help make people feel less stressed and connect with them.
• Take breaks from watching, reading, or listening to news stories, including social
media. Hearing about the pandemic repeatedly can be upsetting.
• Take care of your body. Take deep breaths, stretch, or meditate. Try to eat
healthy, well-balanced meals, exercise regularly, get plenty of sleep, and avoid
alcohol and drugs.
• Make time to unwind. Make time for other activities you enjoy.
• Connect with others. Talk with people you trust about your concerns and how you
are feeling.
Source: CDC – Mange Anxiety & Stress updated 3/19/2020

Where can we source hand sanitizer for our facility?
GCCA is currently working with distilleries and organizations to get members hand
sanitizer in response to increased demand and depleted resources due to COVID-19.
Here are two resources you can use to find a distillery near you that is producing hand
sanitizer:
• Click here to see a List of Distilleries Making Hand Sanitizer to Fight COVID-19
from the Distilled Spirits Council of the United States
• Click here for a map of Distilleries Making Hand Sanitizer from The American
Distilling Institute
We've created a form letter members can customize to reach out to these distilleries and
make the case for selling the product to you, however, acknowledging that hospitals and
the medical industry are first in line for the product. We're giving you this tool to ask
that the food supply industry be one of the next in line for purchase of this critical
product.

How can we achieve physical (social) distancing in our facilities?
The Food and Beverage Issue Alliance released guidance on March 31, 2020 on
Emergency Prevention Measures to Achieve Physical (Social) Distancing in Food
Manufacturing Facilities as Related to COVID-19. The guidance is intended to assist in
developing more site-specific plans and include suggestions for:
• Entrances, Hallways, and Common Spaces and Personnel Movement in the
Facility
• Employee Clocking In/Out Practices
• Locker Rooms and Entering/Exiting Production Floor
• Common Tools
• Shift Change Risks
• Meals/Snacks/Break Room Activities
• Engineering Controls (BC)
• Office/Clerical Work
• Cleaning Laundry
• Stream-line Monitoring Activities
• Facility-wide Communication and Employee Support, Training and Resources
• Additional Considerations
The full guidance can be found in the original document here.
Source: Food Industry Coalition, Feeding US updated March 31, 2020

Should we have our employees wear masks?
The Food & Beverage Issue Alliance has issued guidance on Proper Use of Face
Masks to Protect Against COVID-19 with information on various mask types, when to
wear, how to properly put on a facemask, dos and don’ts while wearing and how to
remove a facemask. The full guidance can be found here.
Source: Food Industry Coalition, Feeding US updated April 6, 2020
The Food & Drug Administration (FDA) has issued guidance to provide a policy to
help expand the availability of general use face masks for the general public and
particulate filtering facepiece respirators (including N95 respirators) for health care
professionals during this pandemic.
The policy is intended to remain in effect only for the duration of the public health
emergency related to COVID-19 declared by the Department of Health and Human
Services (HHS), including any renewals made by the Secretary in accordance with
section 319(a)(2) of the Public Health Services (PHS) Act. The full guidance can be
found here.
Source: FDA - Enforcement Policy for Face Masks and Respirators During the
Coronavirus Disease (COVID-19) Public Health Emergency (Revised) updated April 3,
2020
The Center for Disease Control (CDC) and Prevention has issued the following
recommendations on if you should wear a facemask:
CDC continues to study the spread and effects of the novel coronavirus across the
United States. We now know from recent studies that a significant portion of
individuals with coronavirus lack symptoms (“asymptomatic”) and that even those who
eventually develop symptoms (“pre-symptomatic”) can transmit the virus to others
before showing symptoms. This means that the virus can spread between people
interacting in close proximity—for example, speaking, coughing, or sneezing—even if
those people are not exhibiting symptoms. In light of this new evidence, CDC
recommends wearing cloth face coverings in public settings where other social
distancing measures are difficult to maintain (e.g., grocery stores and
pharmacies) especially in areas of significant community-based transmission.
The full statement can be found here.
Source: CDC – Recommendation Regarding the Use of Cloth Face Coverings,
Especially in Areas of Significant Community-Based Transmission updated April 3,
2020

Where can we get masks and PPE?
Personal Protective Equipment (PPE) for helping to keep employees healthy and on the
job remains challenging to source during the pandemic. GCCA has and will continue to
advocate that beyond healthcare providers and first responders, as PPE becomes more
readily available, critical infrastructure workers are prioritized.
We have provided a list of possible mask providers in the Supplies section of this
document to assist in finding possible supplies.
An additional measure for acquiring masks is to make them. The CDC has step-by-step
instructions that can be found here along with cleaning and sterilization guidelines.
Source: CDC - Use of Cloth Face Coverings to Help Slow the Spread of COVID-19
updated 4/13/2020
In a letter to the Food and Agriculture Sector Coordinating Council (FASCC),
the Supply Chain Stabilization Task Force has identified a list of distributors (with
contact information provided) that have or soon will have significant quantities of PPE
available, including non-medical-grade facemasks (including cloth masks). These
distributors are prepared to receive requests from entities within the food and
agriculture sector that have an immediate need for PPE that cannot be satisfied through
their existing distributors.
Source: FASCC - Personal Protection Equipment (PPE) for Food and Agriculture
Sector updated 4/21/2020

How can we manage and sustainably use personal protective
equipment (PPE)?
The Federal Emergency Management Agency (FEMA) has issued some guidance
that summarizes best practices for national implementation to sustain personal
protective equipment (PPE) while ensuring the protection of workers during the
coronavirus (COVID-19) pandemic response.
The objective of the COVID-19 National Strategy for Addressing Personal Protective
Equipment (PPE) Shortage is to ensure protection against COVID-19 for healthcare
workers, first responders, and patients by implementing three pillars of practice: reduce
– reuse – repurpose. Due to the COVID-19 pandemic response and associated PPE
shortages, implementation of contingency and crisis capacity plans may be necessary to
ensure the continued availability of protective gear. Additional details on all the best
practices can be found in the full document.
Source: FEMA – Coronavirus Emergency Management Best Practices updated
4/20/2020
FEMA has issued additional guidance on for Addressing PPE Needs in Non-Healthcare
Setting on April 22, 2020. This guidance summarizes how organizations should
consider and manage their personal protective equipment (PPE) needs while ensuring
the protection of workers during the coronavirus (COVID-19) pandemic response. The
full document can be found on the website.
Source: FEMA - Coronavirus (COVID-19) Pandemic: Addressing PPE Needs in Non-

Healthcare Setting updated 4/22/2020

How do we prevent glasses from fogging up while wearing masks?
The National Institute of Health (NIH) has shared a method to prevent glasses
fogging when wearing face masks:
Background
Individuals who wear spectacles can find their spectacle lenses misting up on wearing a
face mask. This effect can be a nuisance and even incapacitate the person. A simple
method to prevent this annoying phenomenon is highlighted.
Technique
Immediately before wearing a face mask, wash the spectacles with soapy water and
shake off the excess. Then, let the spectacles air dry or gently dry off the lenses with a
soft tissue before putting them back on. Now the spectacle lenses should not mist up
when the face mask is worn.
Discussion
The face mask directs much of the exhaled air upwards where it gets into contact with
the spectacle lenses. The misting occurs from the warm water vapor content condensing
on the cooler surface of the lens, and forming tiny droplets that scatter the light and
reduce the ability of the lens to transmit contrast. The droplets form because of the
inherent surface tension between the water molecules. Washing the spectacles with
soapy water leaves behind a thin surfactant film that reduces this surface tension and
causes the water molecules to spread out evenly into a transparent layer. This
‘surfactant effect’ is widely utilized to prevent misting of surfaces in many everyday
situations.
Source: National Institute of Health - A simple method to prevent spectacle lenses
misting up on wearing a face mask updated 4/14/2020

Who should we contact if one of my employees is suspected of
having COVID-19?
1. Call your Doctor: If you think you have been exposed to COVID-19 and
develop a fever and symptoms, such as cough or difficulty breathing, call your
healthcare provider for medical advice. Be sure to call before going to the doctor’s
office or emergency room, and they will tell you what to do.
OR call your Local Health Department:
If you do not have a routine doctor, contact your local health department and
they will be able to redirect you to the appropriate resources. A full list of local
health departments by US State can be found here: Directory of Local Health
Departments by State and for Canadian Provinces and Territories contact
information be found on this list of Public Health Authorities.
2. Wear a facemask: If possible, put on a facemask before you enter the building.
If you can’t put on a facemask, try to keep a safe distance from other people (at
least 6 feet/3 meters away). This will help protect the people in the office or
waiting room.
3. Follow care instructions from your healthcare provider and local health
department. Your local health authorities will give instructions on checking your
symptoms and reporting information.
Source: CDC - What To Do if You Are Sick, updated 3/30/2020

What protocols are recommended for the food industry when an
employee/customer tests positive for COVID- 19?
The Food & Beverage Issue Alliance in conjunction with the Food and Drug
Administration has issued guidance on Food Industry Recommended Protocols When
Employee/Customer Tests Positive for COVID-19 with information on steps to be taken,
cleaning and disinfecting, and disposition of food. Here is an excerpt from the full
guidance which can be found here.
Food production facilities, distributors, retailers and wholesalers are part of our nation’s
“critical infrastructure” and must remain operational to feed the country. Inconsistent
approaches to reacting to an individual, particularly manufacturing personnel, who test
positive for COVID-19, have the potential to jeopardize our food system. This document
recommends a consistent approach in how a company can continue operations in the
event an individual has tested positive or is potentially exposed, given the global
COVID-19 pandemic and high transmissibility of this respiratory virus from person to
person. This guidance is not intended to replace or supersede federal, state, or local
guidance or authority. It highlights key recommendations from the Centers for Disease
Control and Prevention (CDC) and the Occupational Safety and Health Administration
(OSHA) on:
• Steps to be taken when an employee tests positive for COVID-19 or has symptoms
(cough, fever, sore throat, shortness of breath) associated with COVID19
presumptive or suspected case); and
• Steps to be taken when an employee/facility visitor/customer has been exposed
(in close contact) to an individual who is positive for COVID-19
Source: Food & Beverage Issue Alliance - Food Industry Recommended Protocols
When Employee/Customer Tests Positive for COVID-19 updated 4/9/2020

What protocols are recommended for contact tracing to identify
exposed employees?
The Food and Beverage Issue Alliance released guidelines on April 28, 2020 on
Considerations for Identifying Exposed Employees as Related to COVID-19 for the food
and beverage industry. Here is an expert from the full document.
During a public health event, public health officials, including epidemiologists, use the
term “contact tracing” to describe the process for identifying persons that have may
have come into direct contact with an infected person. “Contact tracing” is typically
performed in the United States by state and local public health departments using staff
that is trained in contact tracing protocols.
Contact tracing as it pertains to the COVID-19 pandemic is the identification of persons
who may have been exposed to someone diagnosed with COVID-19 or that is
symptomatic for COVID-19 given testing is not broadly accessible.
The document provides some background, considerations for identifying contacts or
potentially exposed workers, contact listing, contact follow-up, and other
considerations.
Source: Food Industry Coalition, Feeding US updated May 6, 2020

What should we share with the press when we have a positive
COVID-19 test in our facility?
An employee(s) at one of your facilities tests positive for COVID-19. What happens if the
press calls?
First – be prepared. You’ll need to be able to anticipate the questions reporters will ask
and answer them truthfully and stand up for your company and the industry.
Open up your facility emergency response plan and make sure your team is following its
procedures. You’ll use some of those procedures to inform your talking points to the
press.
(If your facility doesn’t already have one – create one. At some time or another,
nearly every manager can expect to be faced with the sudden challenge of an
incident, whether it be responding to a fire, explosion, ammonia spill, or…
pandemic. See GCCA’s Crisis Communications Manual, available to members at
no charge for information you can use to create a plan.)
Next – write out your statement using your plan as well as the guidelines below before
calling the press back or returning an email – but do this in advance if possible, you’ll
want to promptly respond to reporters.
Then – promptly return the call or answer the email. Do not avoid reporters. Be calm,
sincere, and confident as you assertively tell your story. Be brief, transparent, and stick
to the facts.
A full set of guidelines for responding to press with additional information on
Preparation, Talking Points, and Do’s and Don’ts can be found here.
Source: GCCA updated 4/9/2020

A worker in my facility (food processing facility/farm) has tested
positive for COVID-19. What steps do I need to take to ensure that
the foods I produce are safe?
Coronaviruses are generally thought to be spread from person-to-person through
respiratory droplets. Currently, there is no evidence to support transmission
of COVID-19 by food. Unlike foodborne gastrointestinal (GI) viruses like norovirus
and hepatitis A that often make people ill through contaminated food, SARS-CoV-2,
which causes COVID-19, is a virus that causes respiratory illness. Foodborne exposure
to this virus is not known to be a route of transmission.
While the primary responsibility in this instance is to take appropriate actions to protect
other workers and people who might have come in contact with the ill employee,
facilities should re-double their cleaning and sanitation efforts to control any risks that
might be associated with workers who are ill regardless of the type of virus or bacteria.
For example, facilities are required to maintain clean and sanitized facilities and food
contact surfaces.
See: FSMA Final Rule for Preventive Controls for Human Food.
• Food facilities are required to use EPA-registered “sanitizer” products in their
cleaning and sanitizing practices.
• In addition, there is a list of EPA-registered “disinfectant” products for COVID-19
on the Disinfectants for Use Against SARS-CoV-2 list that have qualified under
EPA’s emerging viral pathogen program for use against SARS-CoV-2, the
coronavirus that causes COVID-19.
• IMPORTANT: Check the product label guidelines for if and where these
disinfectant products are safe and recommended for use in food manufacturing
areas or food establishments.
Timing and location of cleaning and disinfection of surfaces
o At a school, daycare center, office, or other facility that does not house people
overnight:
• It is recommended to close off areas used by the ill persons and wait as
long as practical before beginning cleaning and disinfection to minimize
potential for exposure to respiratory droplets. Open outside doors and
windows to increase air circulation in the area. If possible, wait up to 24
hours before beginning cleaning and disinfection.

• Cleaning staff should clean and disinfect all areas (e.g., offices, bathrooms,
and common areas) used by the ill persons, focusing especially on
frequently touched surfaces.
Source: U.S. Food & Drug Administration italicized question text edited by author
updated 3/18/2020, CDC - Environmental Clean and Disinfection Recommendations
updated 3/17/2020
If a worker in my facility (food processing facility/farm) has

tested positive for COVID-19, should I close the facility? If so, for
how long?
Food facilities need to follow protocols set by local and state health departments, which
may vary depending on the amount of community spread of COVID-19 in a given area.
These decisions will be based on public health risk of person-to-person transmission –
not based on food safety.
Source: U.S. Food & Drug Administration italicized question text edited by author
updated 3/18/2020

Is COVID-19 a reportable illness under OSHA regulations?
The Occupational Safety and Health Administration (OSHA) released the
Enforcement Guidance for Recording Cases of Coronavirus Disease 2019 (COVID-19)
which provides interim guidance to Compliance Safety and Health Officers (CSHOs) for
enforcing the requirements of 29 CFR Part 1904 with respect to the recording of
occupational illnesses, specifically cases of Coronavirus Disease 2019 (COVID-19). Here
is an excerpt from the full statement:
Under OSHA’s recordkeeping requirements, COVID-19 is a recordable illness, and
employers are responsible for recording cases of COVID-19, if: (1) the case is a
confirmed case of COVID-19, as defined by Centers for Disease Control and Prevention
(CDC); (2) the case is work-related as defined by 29 CFR § 1904.5; and (3) the case
involves one or more of the general recording criteria set forth in 29 CFR § 1904.7. On
March 11, the World Health Organization (WHO) declared COVID-19 a global
pandemic, and the extent of transmission is a rapidly evolving issue.
Source: OSHA - Enforcement Guidance for Recording Cases of Coronavirus Disease
2019 (COVID-19) updated 4/10/2020
The Food and Beverage Issue Alliance first released guidance on April 22, 2020 on
Recording of COVID-19 Work-Related Illness Under the Occupational Safety and
Health Administration’s (OSHA) Recordkeeping Requirements. Here is a excerpt from
the full document:
As with H1N1 and other uncommon communicable diseases, OSHA considers COVID-19
to be an “illness” under its recordkeeping regulation (29 C.F.R. Part 1904) and, thus,
potentially recordable on an employer’s OSHA 300 Log. Under OSHA’s recordkeeping
regulation, when an employee contracts an illness the employer must consider if it is
“work-related.” An illness is work-related if an event or exposure in the work
environment either caused or contributed to the resulting condition or significantly
aggravated a pre-existing injury or illness.
Work-relatedness is presumed for illnesses that result from events or exposures in the
work environment, unless certain exceptions apply. One of those exceptions is that the
illness involves signs or symptoms that surface at work but result solely from a non-
work-related event or exposure that occurs outside of the work environment. Thus, if an
employee develops COVID19 solely from an exposure outside of the work environment,
it would not be work-related, and thus not recordable.
Source: Food Industry Coalition, Feeding US updated April 22, 2020

Has OSHA enforcement changed during COVID-19?
The Occupational Safety and Health Administration (OSHA) released the
Interim Enforcement Response Plan for Coronavirus Disease 2019 (COVID-19) which
provides instructions and guidance to Area Offices and compliance safety and health
officers (CSHOs) for handling COVID-19-related complaints, referrals, and severe
illness reports. The scope of this guidance covers all investigations and inspections
specifically related to the workplace hazard of SARS-CoV-2 (severe acute respiratory
syndrome coronavirus 2), which is the virus causing the current COVID-19 pandemic.
The full plan can be found here and outlines the Purpose, Background, General
Enforcement Guidelines and includes several attachments including Specific Guidance
for COVID-19 Enforcement, Sample Employer Letter for COVID-19 Activities, Sample
Hazard Alert Letter for COVID-19 Inspection, Sample Alleged Violation Description
(AVD) for Citing the General Duty Clause, and Additional COVID-19-Related
References.
Source: OSHA - Interim Enforcement Response Plan for Coronavirus Disease 2019
(COVID-19) updated 13 April, 2020
The Occupational Safety and Health Administration (OSHA) also released the
Discretion in Enforcement when Considering an Employer's Good Faith Efforts During
the Coronavirus Disease 2019 (COVID-19) Pandemic which provides guidance that in
instances where an employer is unable to comply with OSHA-mandated training, audit,
assessment, inspection, or testing requirements because local authorities required the
workplace to close, the employer should demonstrate a good faith attempt to meet the
applicable requirements as soon as possible following the re-opening of the workplace.
The full statement can be found on their webpage.
Source: OSHA - Discretion in Enforcement when Considering an Employer's Good
Faith Efforts During the Coronavirus Disease 2019 (COVID-19) Pandemic updated
4/16/2020

Should an employee who has potentially been exposed be allowed
to continue to work?
The Center for Disease Control (CDC) and Prevention has issued the following
updated guidance for critical infrastructure workers who may have been exposed to
someone else with suspected or confirmed COVID-19:
To ensure continuity of operations of essential functions, CDC advises that critical
infrastructure workers may be permitted to continue work following potential exposure
to COVID-19, provided they remain asymptomatic and additional precautions are
implemented to protect them and the community.
A potential exposure means being a household contact or having close contact within 6
feet of an individual with confirmed or suspected COVID-19. The timeframe for having
contact with an individual includes the period of time of 48 hours before the individual
became symptomatic.
Critical Infrastructure workers who have had an exposure but remain asymptomatic
should adhere to specific practices prior to and during their work shift. These practices
and the full guidance can be found here.
Also provided are printable flyers for the workplace following this new guidance and can
be found at the end of the document or here.
Source: CDC – Implementing Safety Practices for Critical Infrastructure Workers Who
May Have Had Exposure to a Person with Suspected or Confirmed COVID-19 updated
4/8/2020
What should we consider when bringing staff back to work in our

buildings?
As governments start to ease restrictions around COVID-19, businesses need to start
thinking about how they might bring people back to offices and facilities. The Cushman
& Wakefield have published a document titled Recovery Readiness A How-To Guide for
Reopening Your Workplace which contains many best practices around preparing the
building, preparing the workforce, managing access, creating a social distancing plan,
reducing touchpoints and increasing cleaning, along with communicating for confidence.
All of best practices can be found in the full document. They have also created a checklist
of The Safe Six to ensure a prepared workplace which can found here.
Source: Cushman & Wakefield – Recovery Readiness: A How-To Guide For Reopening
Your Workplace updated 5/4/2020

What do we do if our workers TWIC credentials are expiring?
The Transportation Security Administration (TSA) has recently released the
notice Exemption to Extend the Expiration Date of Certain Transportation Worker
Identification Credentials, on April 10, 2020. With this notice, TSA is granting a
temporary exemption from requirements in 49 CFR part 1572 regarding the expiration
of certain Transportation Worker Identification Credentials (TWIC). For TWICs
expiring between March 1, 2020, and July 31, 2020, the exemption extends the validity
of a TWIC for 180 days for an individual whose TWIC would otherwise expire during the
effective period of the exemption. TSA may extend this exemption at a future date
depending on the status of the Corona Virus Disease 2019 (COVID-19) National
Emergency. More information can be found in the full statement.
Source: Transportation Security Administration – TWIC updated 4/10/2020
My company is responsible for transportation. How are spot

market rates changing during this time?
FTR Transportation Intelligence has developed a series of interactive dashboards to help
transportation professionals understand the real-time true impacts of the COVID-19
pandemic on the rates and volumes in the freight marketplace. They have created a map
which assesses the state-level impacts on the U.S. trucking industry by four equipment
types – dry van, refrigerated, flatbed, and specialized – using Truckstop.com spot
market data.
The interactive dashboard with truck spot rates can be found on their COVID-19
Intelligence website.
Can transportation companies claim act of God or act of

government authority for a cargo claim defense during this time?
There is a lot of discussion of using Act of God or Act of Government Authority as a
defense to a Carmack Amendment loss or damage claim. What people are forgetting is
to use one of the common law defenses to carrier liability under Carmack, the defense
has to be 100% of the cause of the loss (no fault can be on the motor carrier). This
played out with the Nashville flood in 2010 and Superstorm Sandy thereafter. In both
instances, courts had to determine if correct action was taken by the carriers – who
knew the town was flooding or the storm was coming. The same is likely to be the case
here… the defenses will rarely work to get a carrier off the hook for a cargo claim. For
more questions about COVID-19 please contact covid19@scopelitis.com
Source: Scopelitis – Webinar updated April 2, 2020

What is Force Majeure and can we claim it?
Companies that wear many hats have started declaring Force Majeure (particularly
those who are involved in international freight forwarding and ocean transport). Some
have started to ask if they should follow suit. Opinion pieces in various media outlets
have also started to address Force Majeure. Force Majeure is when performance is
impossible – not just impractical or inconvenient. Impossible.
To determine if you should claim force majeure, start your individual analysis of
whether the event circumstances allow you to claim performance is impossible by 1)
look at your contract and see if it spells out a) what constitutes a Force Majeure event
and are there exclusions (example); b) is there a notice requirement – if yes, failure to
give notice can defeat your claim; and 3) gather the facts surrounding Force Majeure.
For more questions about COVID-19 please contact covid19@scopelitis.com
Source: Scopelitis – Webinar updated April 2, 2020

Resources
Labor and Workforce Solutions
We recognize IARW warehouse members might need assistance finding additional
associates to backfill many roles within the warehouse facility in the event that one or
more of your teammate’s tests positive for COVID-19 and is away from work for an
extended period of time. In that event, we have compiled a list of resources that could be
helpful to you in filling those positions.
Staffing Agencies and Contact Information

GCCA-IFDA Workforce Partnership
The Global Cold Chain Alliance (GCCA) and the International Foodservice Distributors
Association (IFDA) have created an ad-hoc partnership to address the change in short-
term workforce needs fueled by the coronavirus pandemic. The partnership will
connect IARW warehouse facilities requiring additional warehouse labor due to a
heightened demand on the cold chain with foodservice distributors that have reported
excess warehouse capacity. Please share your workforce needs, the address of your
facility as well as the closest metropolitan area with Dan Nappi, Director of Workforce
Development on the GCCA Team (dnappi@gcca.org), and we will work with IFDA to
connect you with a potential match.
Bluecrew
Cynthia Fisher, Account Executive
cynthia@bluecrewjobs.com |757 408-3128
Jobble
Alec Mahony
alec@jobble.com | 508 566 7403 | info.jobble.com/hire/global-cold-chain-alliance
Othrsource
Todd Kieffer, Senior Vice President
www.othrsource.com | todd@othrsource.com
Trillium Staffing
Andrew Carter, National Product Manager Construction Division
jcarter@trilliumconstruction.net |Office: 615 538 5413 |Cell: 615 240 9337

Job Descriptions
If you need to quickly post positions, utilize the standard warehouse position
descriptions in the IARW Guide to Effective Warehouse Administration. Provided
are templates of job descriptions that members can easily use off-the-shelf for their own
purposes.
Download the Guide to Effective Warehouse Administration
Employment Law
Receive legal guidance on employment law questions and issues related to COVID-19
from Jackson Lewis. GCCA has a special relationship with employment lawyers at the
firm Jackson Lewis. Through this special relationship, Jackson Lewis lawyers will aid
members in understanding if they need legal assistance with labor and employment
issues at no cost. If it is determined that legal assistance is needed, members will receive
a 15% discount on Jackson Lewis rates if they decide to use Jackson Lewis as their legal
representation. You can either contact GCCA staff first or Rachel Ehlers directly for any
questions related to COVID-19.
Rachel Ehlers, Attorney at Law, Jackson Lewis P.C.
Direct: +1 512 362 7409 | Rachel.Ehlers@jacksonlewis.com

Supplies
PPE, Masks and Gowns

GCCA is not endorsing any of the following companies. This is simply a result of
research done by staff as to options in the marketplace.
Food and Agriculture Sector
Coordinating Council Madison Medical Supplies
List of distributors (with contact General Use Masks, N95 Masks, KN95
information provided) that have or soon Masks, Gloves,
will have significant quantities of PPE Face Shields, Goggles, Protective
Clothing and Gowns
available, including non-medical-grade
Product Information
facemasks (including cloth masks). Jesse Head
List can be found here. 303-638-2516 |
jhead@madisonmedsupplies.com
Faurecia
FDA approved masks and gowns Midland Packaging
Clothe masks and Full Face Shields
Francisco Almeida - Vice President
www.midlandpaper.com
German OEMs 800-323-8522 |
M +52.55.7919 5399 | sales@midlandpaper.com
francisco.aaf.almeida@faurecia.com
PM-Masks
Fortdress America LLC Clothe Masks
https://my.cheddarup.com/c/pmmasks
KN95 masks, hand sanitizer, face
shields, tie closures
PrimeGroup
www.fortdressamerica.com
PPE Full Face Visors
888-746-4989 | primevisors.co.uk
info@fortdressamerica.com Order now
Whom Rosemarie
Clothe Masks and Face Shields BFE95 masks
https://whomhome.com/pages/ppe- Shipped through Emerson Logistics
info Steven Hatch
513-484-9550 |
shatch@rosemarieproducts.com
orders@emersongroup.com

Thermometers
At an FDA briefing call on March 18, 2020 it was recommended that food industry work
with the healthcare agencies to procure touchless thermometers. Listen to the full
briefing here.
GCCA has also reached out to several different manufactures of thermometers and at
this time there does not seem to be a shortage, unlike at the retail level. We would
suggest contacting companies to understand delivery timelines and quantity
requirements.
GCCA is not endorsing any of these companies. This is simply a result of research done
by staff as to options in the marketplace.
Exergen
617 923 9900 |www.exergen.com
Braun
1 800 477 0457 |www.braunhealthcare.com
Kinsa Health
415 236 4811 |sales@kinsahealth.com |www.kinsahealth.co

Cleaning Supplies and Vendors
Below is a list of vendors that supply industrial cleaning products to assist you in
sourcing supplies for your facilities. GCCA is not endorsing any of these companies. This
is simply a result of research done by staff as to options in the marketplace.
Grainger
Review Products Cleanitsupply.com
Phone: 1-800-GRAINGER Review Products
(1-800-472-4643) 1-800-998-3295
Contact/Email Online Chat
WebrestaurantStore Uno Clean

Review Products Review Products
Online Chat 224.654.6500
sales@unoclean.com
Global Industrial
Review Products MSC
Phone:1-888-978-7759 Review Products
Contact  1-800-645-7270
Uline Dobmeier
1-800-295-5510 Review Products
Review Products 1-800-870-2006
customer.service@uline.com
EcoClear
ReStockIt https://ecoclearclean.com/
Review Products 1-404-919-9023
Online Chat
Cintas
P&G Professional Find a Location
Review Products Review Services
1-800-332-7787

Communication Templates
Communicate to Your Customers or Suppliers

Dear Customer (or Supplier),
With the impacts of COVID-19 on our local business community already in effect, in
addition to good hand hygiene and common-sense precautions with your employees and
patrons, [company name] encourages all local businesses to consider the following:
For your business: Prepare for negative economic impacts.
• Capital: Create, confirm, or expand your line of credit.
• Staffing: Develop staffing plans for varying levels of customers and revenue (what
does an 80% scenario plan look like?).
• Insurance: Check with your insurance provider to understand your coverage and
options.
For your customers: Make your place of business as hygienic as possible and communicate
what you are doing to customers, so they feel comfortable visiting.
For your employees: Check, modify, and communicate HR policies regarding remote
working, sick-leave, and compensation during health crisis. Try to ensure your policies are as
flexible and non-punitive as possible. Sick employees should be encouraged to stay home.
For your workflow: Cross-train employees for key functions so that daily schedules can
continue relatively uninterrupted by potential employee absences. Where relevant, consider
staggering start and end times to reduce large numbers of people coming together at the same
time; and create and test remote employee collaboration systems (consider apps such as Slack
and Zoom).
For your cashflow: Communicate with your landlord (or tenants) and lenders about
expectations and request flexibility (better to have that conversation now).
For yourself: Eat well, sleep, and exercise. Taking care of yourself in this time of stress will
improve your resistance to infection and resilience in managing difficult business situations.
And of course, wash your hands all the dang time and don’t touch your face, or anyone else,
for that matter.
For your Company: For us to best serve you, we need to know and share what our members
are doing to manage risks. To that end, please tell us what what’s working and what you need
from us!
Our office will [remain open] OR [have reduced hours] as a “Handshake-Free Zone” and we
are a [“go” on all upcoming shipments] OR [cancelling upcoming events]. Please keep an eye
on our website for updates on events, company news, and resources to help your business
weather this trying time.

Communicate Business Changes to Your Staff
The [company name] is committed to providing a safe working environment for you and
to minimizing the potential economic and business impact for our customers. We want to
assure you that we have a plan in place to address the current COVID-19 situation. To
ensure a safe and productive workplace, the following strategies will be followed:
• We will continue to [conduct business as usual] [revise our days and hours open
to] [list hours of operation.]
• We will evaluate business travel as it approaches.
• You are encouraged to use respiratory etiquette and safe hand washing practices.
Additionally, you are encouraged to use hand sanitizer to supplement
handwashing or when handwashing is not an option.
• You are asked to stay home if sick. If you arrive at work sick you will be sent
home.
• We are aware of the impact that closed schools, child daycare or adult daycare
centers have on many of you. If you are impacted by a closure, please notify your
supervisor. Supervisors can coordinate working from home on a case-by-case
basis.
Because of the potential that you or a family member may become ill or that our offices
may need to close on short notice, we ask that you take your laptop home each evening. If
you do not have a laptop, one will be made available for you.
As stated above, we have a plan in place to help ensure your safety. We will continue to
follow the advice of government and health organizations to determine next steps.

Communicate a Health Reminder to Your Staff
Subject: What can we do during this time to reduce risk of COVID-19?
Dear Employees,
Our role as a company in ensuring the country’s food supply has been recognized by the
Department of Homeland Security as part of the country’s critical
infrastructure. Your role and ability to remain healthy is paramount to
accomplishing this mission. So, what can each of us do?
1. Wash your hands often with soap and water for at least 20 seconds
especially after you have been in a public place, or after blowing your nose,
coughing, or sneezing.
2. If soap and water are not readily available, use a hand sanitizer that
contains at least 60% alcohol. Cover all surfaces of your hands and rub
them together until they feel dry.
3. Avoid touching your eyes, nose, and mouth with unwashed hands.
4. Avoid close contact with people who are sick.
5. Put distance between yourself and other people if COVID-19 is spreading
in your community by practicing social distancing.
6. Stay home if you are sick, except to get medical care.
7. Cover your mouth and nose with a tissue when you cough or sneeze and
throw the tissues in the trash.
8. Clean and disinfect frequently touched surfaces daily. This includes
tables, doorknobs, light switches, countertops, handles, desks, phones,
keyboards, toilets, faucets, and sinks.
Source: CDC - How to Protect Yourself updated 3/17/2020
Thank you for your continued diligence and effort to ensure we keep our workplace as
safe and healthy as possible. We will continue to follow up with relevant information
from government and health organizations as we figure out next steps.
Please contact us with any questions or concerns.

Printable and Sharable Resources
Select a resource to be directed to a version for sharing or printing
Critical Worker Exposure COVID-19 Implications for Food Industry
CDC Guidance EPA's Enforcement and Recommended Protocols
Compliance Assurance When Employee/Customer
Program Tests Positive for COVID- 19
Source: CDC 4/8/2020
Guidance for Implementing

Safety Practices for
Source: U.S. Environmental Protection
Workers Who May Have Agency 3/27/2020 Source: FDA, Food Industry Coalition
Had Exposure 3/23/2020
Form Letter for Distilleries
for Selling Sanitizer to Your Printable ID for Essential
Facility Critical Worker (US)
(on webpage)
The President’s Coronavirus Source: GCCA 3/26/2020 Source: Cybersecurity & Infrastructure
Security Agency, GCCA 3/30/2020
Guidelines for America
CEBA Essential Critical
Infrastructure Workforce Printable ID for Essential
Letter to Customers Critical Worker (Canada)
Template
Source: The White House/CDC 4/2/2020
(on webpage)
Source: Critical Infrastructure –
Source: GCCA 3/26/2020 Government of Canada, GCCA 3/20/2020

Memo for Identification of Guidance on Preparing COVID-19 Print Resources
Essential Critical Workers Workplaces for COVID-19

Source: US Department of Homeland
Security - CISA 3/20/2020 Source: OSHA/HHS 3/18/2020
Crisis Management Manuel Novel Coronavirus (COVID-

The President’s Coronavirus 19) Fighting Products
Guidelines for America
Source: IARW Guide to Effective

Source: OSHA/HHS 3/18/2020
Warehouse Crisis Management Source: American Chemistry Council
3/18/2020 4/3/2020
Employee FAQ for COVID-19 Canadian Coronavirus Workplace Tips for

disease: Awareness Employee Poster
resources posters
(PDF| Word–editable)
Source: Small Business Legislative
Source: US Chamber of Commerce
Council, GCCA 3/20/2020
3/18/2020
Source: Government of Canada
3/18/2020

Core Partners
Global Cold Chain Alliance

241 18th Street South, Suite 620, Arlington, VA, 22202

Global Cold Chain Alliance: COVID-19 Rapid Response Guide: Updated May 11, 2020

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Global Cold Chain Alliance:

COVID-19 Rapid Response Guide

Updates to Version 9 (posted April 27, 2020)

GCCA COVID-19 Rapid Response Guide 2

Copyright © 2020 by the Global Cold Chain Alliance.

GCCA COVID-19 Rapid Response Guide 3

GCCA COVID-19 Rapid Response Guide 4

About the GCCA Scientific Advisory Council

GCCA COVID-19 Rapid Response Guide 5

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GCCA COVID-19 Rapid Response Guide 11

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Can employers take temperatures or screen employees as they

GCCA COVID-19 Rapid Response Guide 15

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GCCA COVID-19 Rapid Response Guide 17

GCCA COVID-19 Rapid Response Guide 18

What is the United States doing to reopen?

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Source: FEMA - Coronavirus (COVID-19) Pandemic: Addressing PPE Needs in Non-

GCCA COVID-19 Rapid Response Guide 28

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If a worker in my facility (food processing facility/farm) has

GCCA COVID-19 Rapid Response Guide 35

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GCCA COVID-19 Rapid Response Guide 37

What should we consider when bringing staff back to work in our

GCCA COVID-19 Rapid Response Guide 38

My company is responsible for transportation. How are spot

Can transportation companies claim act of God or act of

GCCA COVID-19 Rapid Response Guide 39

GCCA COVID-19 Rapid Response Guide 40

Staffing Agencies and Contact Information

GCCA COVID-19 Rapid Response Guide 41

GCCA COVID-19 Rapid Response Guide 42

PPE, Masks and Gowns

GCCA COVID-19 Rapid Response Guide 43

GCCA COVID-19 Rapid Response Guide 44

WebrestaurantStore Uno Clean

GCCA COVID-19 Rapid Response Guide 45

Communicate to Your Customers or Suppliers

GCCA COVID-19 Rapid Response Guide 46

GCCA COVID-19 Rapid Response Guide 47

GCCA COVID-19 Rapid Response Guide 48